Milk and dairy products

  • C. Alais
  • G. Linden
Part of the Ellis Horwood Series in Food Science and Technology book series (EHSFST)

Abstract

(1) The term ‘milk’, unless otherwise stated, refers to cow’s milk; this is what will be mainly studied here. In France, the milk of goats and ewes is also exploited commercially, but, in the main, used only for the preparation of cheeses. In some other countries, the milk of about a dozen different domestic mammals is still used (female buffalo, mare, yak, camel, etc.). But it must be stressed that in world terms the predominance of cow’s milk is overwhelming.

Keywords

Crystallization Starch Carbohydrate Cysteine Proline 

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Copyright information

© Springer Science+Business Media Dordrecht 1991

Authors and Affiliations

  • C. Alais
    • 1
  • G. Linden
    • 1
  1. 1.University of NancyFrance

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